A raita (pachadi) which is loaded with Vitamin A.
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Venthaya keerai can turn a bit bitter sometimes on cooking. try this variation hope u like it…..
Stuffed Rice Roti: This is purely a home made dish prepared with rice flour interior and maida outer layer. It is similar to a stuffed paratha, but we use rice flour for stuffing instead of veggies. Maida forms the outer cover. It's a very tasty dish ideal for breakfast or dinner. A dish strongly recommended for diet conscious people as it requires very little oil.
First blanch the onions and cashews together. This can be done by placing them in microwave for 2 mins. Cool them and grind it to a paste along with g.chillies and garlic. Fry the panner in 3tbsp of butter and place them in water to make it soft. Then in the same pan add 4 tbsp butter and fry the ground paste till the raw smell of the onions and garlic goes. Then add the condensed soup and mix it altogether. Add salt accordingly as the soup already has salt. Allow the mixture to come to a boil and simmer it for about 15 mins.
Rajma ~ Red Kidney beans.
Masala prepared in simple tomato onion gravy with a hint of Punjabi style. This dish can be made with any variety kidney beans…Dark red, Light red or even Small Red Kidney beans works fine. (Rajma Curry / Red Kidney Beans Masala )
Paneer combined with mixed bell peppers tempered and saute id in spicy masala. Jalfrezi ~ Spicy diet also known as Kadai Paneer.
A secret home recipe revealed:
I've come across various types of Tomato Pickle but this one is very different which doesn't require preservatives but still lasts for a month or so. I had mastered this scrumptious recipe of Tomato Thokku/Tomato Pickle from my mom. This tastes good with Roti, Paratha, Rice, Idli, Dosa etc. Keep reading…
Dhaba style preparations are always a treat for palates,… sizzling tandoori, kebabs and smoky masalas..literally makes us addicted to Punjabi food. Here's an easy preparation for one such dish…Green peas cooked in rich tomato gravy with special blend of Punjabi spices. Certain authentic Punjabi spices are very rare, not easily available in market, so have to come up with an easy solution. My quick pick was Chole masala, which has got a strong blend of all the punjabli spices and suits well for this recipe.
Lightly sauteed fenugreek leaves in mild yogurt sauce with sweet green peas and gently stirred in homemade malai, makes this dish a must try rich punjabi gravy.
Nine main ingredients plays a major part in this dish. Choice of vegetables, nuts and paneer cooked in creamy rich coconut yogurt gravy called Navarathna kurma. Typically a north Indian gravy, with mughalai origin often served as a side for chapati or parathas. Quite a lot of ingredients and a lengthy procedure, just have everything ready and proceed with the preparation. (Navrathna Korma / Navratna Kurma / Navarathna Kurma / Navarathana Korma / Mughlai Kurma / Mughalai Korma)